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Filet Steak/Filet Mignon with Peppercorn Sauce

Perfect dinner for a date night or any big celebration
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: date night dinners, filet mignon recipe, filet steak recipe, valentine's day
Servings: 2
Calories: 1177kcal


  • 2 filet steaks/filet mignon about 1 1/2-2—in thick
  • 1/4 cup oil peferrably canola or peanut
  • 2 tbs unsalted butter softened
  • 1 sprig fresh rosemary


  • 1/4 cup beef stock
  • 1 garlic clove crushed
  • 2 tbs brandy
  • 1 tbs soy sauce
  • 1 tbs Dijon mustard
  • 3/4 cup heavy cream
  • ½ tsp crushed black peppercorns
  • 2 tbs chopped fresh parsley


  • Preheat oven to 450F/230C—only if you want medium-rare steaks.
  • To cook the filet steak/filet mignon, heat the oil a heavy cast iron skillet over high heat until the oil just begins to smoke—the oil will look shimmery like there’s waves running through it.
  • Place the steak in the pan and sear for 2-3 minutes without moving. Flip the steak over and add the butter and rosemary. Spoon the butter continuously over the steak cooking for 2-3 minutes. At this point, the steaks will be rare. If you like them that way, no further cooking is necessary. If you desire more doneness, transfer the steaks to a baking pan and place in the oven for 5-7 minutes for medium rare.
  • In either case, cover the steaks to keep warm and to rest while making the sauce.
  • To make the sauce, in a small saucepan, bring the stock to a boil and reduce by half.
  • Add the garlic, brandy, say sauce, mustard, cream and peppercorns. Season with salt to taste and cook to a consistency that resembles heavy or double cream. Stir in the parsley and serve over the steaks.


Serving: 1steak | Calories: 1177kcal | Carbohydrates: 5g | Protein: 35g | Fat: 110g | Saturated Fat: 45g | Cholesterol: 271mg | Sodium: 769mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1999IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 5mg